1/2 cup sliced almonds
3 teaspoons sugar
½ head iceberg lettuce
½ head Romaine lettuce

1 cup chopped celery
2 whole green onions chopped
1 can (11 ounces) mandarin oranges drained

Dressing:
½ teaspoon salt
Pepper dash
1/4 cup salad oil
1 Tablespoon chopped parsley
2 Tablespoons sugar
2 Tablespoons vinegar
Tabasco sauce dash

In a small pan over medium heat cook almonds and sugar stirring constantly until almonds are coated and sugar dissolved.
Watch carefully as they will burn easily.
Cool and store in airtight container.
Tear lettuce into bite-size pieces.
Toss with celery and onions.
Mix all dressing ingredients and chill.
Before serving add almonds and oranges to lettuce and toss with dressing.